Episode Info: In the quest for the perfect Peking duck, Heston first taste tests Peking duck from a local Chinese restaurant against a regular roast duck to see the best characteristics of each. He then travels to the city for which the dish is named, Beijing, where he finds that Peking duck is not just a dish, but part of a ritualized meal using the entire duck. His trip there also focuses his thoughts on the necessary components of the finished duck itself: a crispy thin lacquer colored skin, and a tender flavorful but not fatty meat. The first decision is which type of duck to ...
Story:
Three star Michelin award winning chef Heston Blumenthal is chef/owner of the Fat Duck Restaurant in Bray, England. The restaurant was given the distinction of best restaurant in the world in 2005. He uses whatever he can at his disposal to make the best food he can, often using what most would consider molecular gastronomy to achieve his goal. He tries to create what he considers the perfect version of several classic dishes that are favorites within Britain with the aim of having the home British cook be able to re-create these dishes. —Huggo .
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